Spaghetti with Veggie Meatballs - Spicy Version

Prepare the tomato sauce

• Peel and finely chop the onion.

• Sauté the onion in a saucepan with sunflower oil until it becomes translucent.

• Deglaze with the tomato pulp and stir well.

• Peel, grate, and stir the garlic into the mixture.

• Finely chop the basil and parsley, add them to the sauce, and stir to combine.

• Add a pinch of Espelette pepper 

• Cook, covered, over medium heat for 30 to 40 minutes.

• Remove the lid and continue cooking until the sauce thickens and the water evaporates.

Blend the sauce

• Pour the sauce into a blender and blend until smooth.

• Add the olive oil and cream in a thin stream to smooth out the sauce.

• Cool quickly if necessary and store in a cool place in an airtight container.

Cook the meatballs

• Heat a little cooking fat in a skillet.

• Cook the meatballs, turning them regularly so they brown evenly.

• Set aside until assembly.

Cook the pasta

• Cook the linguine in a large pot of boiling salted water for 3 minutes less than the time indicated on the package.

• Wash and pick the basil leaves, then store them in the refrigerator wrapped in a damp cloth.

Assemble the dish

• Finish cooking the pasta directly in the tomato sauce, adding a little of the pasta cooking water to thicken the sauce.

• Add the meatballs and coat them thoroughly with the sauce.

• Serve the pasta on a plate and sprinkle with a few fresh basil leaves.